Basic Basil Pesto

Description:

Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

Ingredients:

2 cups packed fresh basil leaves, (2-3 bunches)

1/4 cup walnut pieces, toasted (see Tip)

1/4 cup grated Parmigiano-Reggiano cheese

3 tablespoons extra-virgin olive oil

2 tablespoons water

1 large clove garlic, quartered

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Preparation:

1

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Tips:

Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.